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Hoisin Glazed Pork Chops

These addictingly sweet and umami-laden Hoisin glazed pork chops come together in just a few simple steps and are the perfect way to get out of that weeknight dinner rut.

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Hoisin Glazed Pork Chops on a plate with a spoon

Addictively Sweet Hoisin-Glazed Pork Chops for the Win!

Your easy weeknight dinner routine just got a little more delicious and a whole lot more interesting! These are our favorite cast iron pork chops and we feel confident in their ability to win over even the toughest critics (kids love them, too!). Served here with our favorite Asian Slaw, this meal is a match made in heaven.

Hoisin Glazed Pork Chops on a plate with Asian coleslaw

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Life-Changing Skillet Pork Chops!

Okay, so maybe they’re not actually life-changing, but we can promise dinner time in your home will never be the same.

Do you ever see delicious-looking pork chop recipes in a magazine or scrolling through your instagram feed and think “Why don’t I cook with pork more often?” We’ve been there. It can be easy to get into the habit of rotating beef and chicken time and time again, but we are finally giving this “other white meat” the love it deserves and we are pretty sure we will never look back.

We don’t always have a meat-centered entree, but when we do we want it to be two things:

a.) Delicious.

b.) Paired perfectly with bright veggies for a well-rounded meal.

This hoisin-glazed pork chop recipe meets both of these requirements to a T. We just know it will be the game-changing dish you never knew you needed.

Ingredients laid out pork , hoisin, slaw ginger cilantro

What Kind of Cuts are Good for Cast Iron Pork Chops?

A pork chop is a lean cut of meat that comes from the loin of the pig. When you head to the meat department of your local grocery store, you’re offered two options for your pork chop: boneless and bone-in. We know how satisfying it is to bite into a nice juicy bone-in chop, however, we’ve chosen to use boneless pork chops for these cast iron pork chops paired with Asian Slaw With Sriracha Dressing. They’re every bit as delicious and juicy, but require a little less effort, and are quicker to cook.

4 pork chops cooking in a cast iron skillet
4 Hoisin Glazed Pork Chops in a cast iron skillet

Tender, Juicy Skillet Pork Chops Every Time:

If you want to know how to achieve the juiciest, never-tough skillet pork chops every time, then you’ve come to the right place! We’ve got all the best tips for cooking up this tasty cut of pork.

Here’s the skinny…

  • In order to properly sear pork chops, you’ll want a piping hot skillet. We recommend medium-high heat.
  • Add sesame oil to give some beautiful color to your skillet pork chop and add a lot of flavor, too.
  • Don’t overcook it! Just 3 minutes on each side will do the trick. Your pork chops should be cooked to an internal temperature 135° and given a nice rest. Then you are good to go!

A PSA BROUGHT TO YOU BY TMP:

Don’t be scared of a little pink! The USDA acknowledges that some pink in your pork chops is just fine, just be sure to adhere to the temperature recommendations above.

4 Hoisin Glazed Pork Chops on a plate one sliced

Some Big No-No’s:

  • Tough or chewy pork chop? You’ve overcooked it. (Insert sad face emoji here.) Because pork chops are such a lean cut of meat, they can dry out and become quite chewy very quickly.
  • Don’t be scared of a bit of fat lining your pork chop, but also don’t serve it cold and colorless. If your pork chop is lined in fat you can trim it, or use that flavor but be sure to render it by searing it first.

The Big Finish: Hoisin Sauce to the Rescue.

We love pork chops because they're a blank canvas. Their straightforward taste and texture make for the perfect vehicle for BIG flavor. We’ve finished these skillet pork chops with a hoisin sauce mixture that’s equal parts sweet and savory, and just different enough to shake you out of that dinner time rut.

Hoisin Glazed Pork Chops on a plate with Asian coleslaw and a fork

Intrigued By This Beautiful Asian Coleslaw? Let's Talk.

This Asian Slaw features tangy notes of bright lime, is tossed in good, creamy mayonnaise, has a touch of honey for sweetness, and is balanced with just a hint of spice. We like to serve this coleslaw in the summertime with all of our grilled meats, but it also pairs perfectly with this hoisin glazed pork chop recipe any time of the year for a complete and satisfying weeknight dinner.

If you’re in a hurry and don’t have time to whip up this show stopping Asian coleslaw, these luscious skillet pork chops would also go beautifully with:

Tools You'll Need:

Hoisin Glazed Pork Chops on a plate with a spoon

Need More Delicious Pork Recipes? We’ve Got You Covered!

Here are a few more of our go-to recipes when we are in the mood for pork:

How Did it Taste?

If you make these hoisin glazed pork chops, we’d love to hear about it! Post a picture to Instagram and tag @themodernproper and #themodernproper so we can see how you’re cooking up the other white meat. Happy eating.

Hoisin Glazed Pork Chops

  • Serves: 4
  • Prep Time:  5 min
  • Cook Time:  20 min
  • Calories: 469

Ingredients

  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • ⅓ cup hoisin sauce
  • 2 tablespoons seasoned rice vinegar
  • ​4 (1-inch-thick) boneless pork chops, (about 1 ½ pounds)
  • ¾ teaspoon kosher salt
  • 2 tablespoons toasted sesame oil
  • Cilantro, for serving
  • Asian Slaw, optional

Method

  1. In a small saucepan, whisk together the garlic, ginger, hoisin, vinegar and 2 tablespoons water. Bring to a simmer over medium heat and cook, stirring occasionally, until the garlic and ginger are fragrant and tender, about 5 minutes.

  2. Sprinkle the pork chops all over with the salt. Heat the sesame oil in a large skillet over high heat. Once oil is glistening, place the pork chops in the skillet and cook undisturbed until golden brown on the bottom, 3-4 minutes. Flip the pork chops and repeat until the other side is golden brown, another 3 to 4 minutes. Reduce the heat to medium-high and continue cooking the pork chop, turning often until the internal temperature of the pork registers 135°F on a meat thermometer. Transfer the pork chops to a cutting board and let rest for 5 minutes.

  3. Serve the pork chops with the hoisin sauce drizzled over top and sprinkled with cilantro. If using, serve with Asian slaw alongside.

Nutrition Info

  • Per Serving
  • Amount
  • Calories469
  • Protein49 g
  • Carbohydrates15 g
  • Total Fat23 g
  • Dietary Fiber1 g
  • Cholesterol150 mg
  • sodium1015 mg
  • Total Sugars13 g

Hoisin Glazed Pork Chops

Questions & Reviews

Join the discussion below.

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  • Gloria

    can i do this recipe on the grill instead of fry pan?

    Sure! Hope you enjoy Gloria!

  • Courteney

    Could I do this in the slow cooker?

    We have not tested this in the slow cooker.

  • Debbie

    Can you save the extra sauce

    Yes, it should saved for 4-5 days in the fridge.

  • Josh

    Why not include cilantro in the ingredients list? Any other herb on top good as well?

    Cilantro is probably the best, hope you enjoy Josh!

  • Dawn

    Could a red wine vinegar be substituted for the rice vinegar? 3 Vinegars here, none rice.

    We haven't tried that in this recipe. Red Wine vinegar is much more acidic than rice vinegar so it will change the flavor quite a bit. If you try it we'd recommend either adding a pinch of sugar or using less vinegar. Hope it works out, let us know how it goes!

  • Sierra

    I love the pork

    Thanks Sierra, so happy you loved it!

  • Jimmy

    Outstanding!

    Thanks Jimmy! We are so happy you loved it!

  • Reese

    Super simple and inexpensive switch up to the typical pan fried chop with cream of mushroom gravy. The salt levels are a little light in the glaze but thankfully I seasoned my chops a little heavier with kosher salt. The symphony of garlic and ginger marry well with the hoisin, and leaving it on the stove a little longer creates more of an actual glaze versus a thick sauce. Will definitely be making again!

    Thanks Reese, so glad you loved it!

  • Megan

    Delicious!

    Thanks Megan!

  • John

    Made this last night along with the Asian slaw. The hoisin glaze is amazing! Adding this one to the rotation.

    Thanks John, so glad you loved it!